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Arugula & Prosciutto Salad with Apple Cider Vinaigrette
Ingredients
  • 2 5oz bags Arugula fresh
  • ½ cup Fennel Bulb shaved/sliced thinly
  • 10 slices Prosciutto
  • 2 oz Blue Stilton or Gorgonzola cheese crumbled
  • ⅓ cup Almonds sliced
  • subheading: For the Vinaigrette:
  • 2 tbsp Apple Cider Vinegar
  • 3 tbsp Olive Oil reserved from cooking the prosciutto
  • 2 tbsp Mayonnaise
  • 1 tbsp Dijon Mustard
  • 2 tbsp Honey
  • ¼ tsp Cinnamon ground
  • 1 pinch Nutmeg ground
  • 2 Cloves whole
  • 2 cloves Garlic chopped
  • TT Salt & Pepper
Steps
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